Ingredients

Let’s Cook!

• 1
  In a bowl mix the ingredients for the grilled chicken and season the chicken thighs. Leave marinating for 45 minutes.
  
• 2
  Heat up a griddle and brush it with a bit of oil. Place the chicken thighs on the griddle. Cook, and brown it on both sides. Let it cool off. Slice the cooked chicken.
  
• 3
  In a bowl, beat all the ingredients for the dressing.
  
• 4
  In a bowl mix the Napa cabbage, Chinese cabbage, shredded carrot, half the broccoli, half the edamame beans and half the cilantro.
• 5
  Add and mix in, half of the dressing to the vegetables.
• 6
  Serve the salad on the plates and arrange on top the sliced chicken with the rest of the vegetables.
• 7
  Sprinkle the top with the peanuts and sesame seeds.
• 8
  Pour over the chicken and vegetables some of the dressing to your own taste.